Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-09-05
Iaaies' Column.
Domestic Recipes

milk. one cup sugar. one egg. half
cup butter. one teaspoonful Of soda.
TWO and hslf cups of iour. one
cup Of raiSins, spice 70 suit the taste.
RICE PUppING- Boil a quarter II
= pound OF rice IN = quart of milk
until soft. then stir in quarter Of
= pound of butter: take II from the
ire. put in pint Of cold milk. one
grated nutmeg. and beat four eggs
with = quarter Of pound Of sugar,
and STIR il into the pudding BAKE
Illree-fourths OF an hour. or until
done
VEGETABLE SALAD DRE>>NG.-
Heat half cup u sweet cream and
stir in three tablespoonfuls Of corn
starch; beat the yolk u an egg with
= spoonful Of mustard and two OF
oil. put IN teaSpuonful each Of
salt and sugar. then add table
spoonful Of vinegar. Set in a cool
place
FRIED ONIoN>.-Hayimg peeled
the onions. cut them in rings and
put them into enough very hot far IN
the frying pan "a float them. If the fat
i kept It the right heat the onions
v-i1l not i a.9lyire ulut.h attention while
cooking. A. soon - they are gol-
den brown take them out OF the pan
with : skinner and throw them on
. paper II absorb the grease.
APPLE TArIocA.-Put one teacup
Of tapioca in one quart Of warm
water Al evening. Next morning
pare and core six apples, lay them
in 8 deep dish. add sugar and a little
butter 10 the tapioca and pour II
over the apples. Bake until II be
comes 5 jelly or until the apples
are cooked. To be eaten cold with
sugar and cream.
PoTAIoES.-PeeI raw potatoes.
then wash them. then slice very
thin. Into the spider put table
put ; tablespoonful Of drippings
and when hot pour in the sliced po-
tatoeS. and pour IN 4 teacup or more
OF water. Sprinkle salt on top
Cover and cook over a moderate fire.
Do not stir but slide Z knife under
occasionally 10 prevent sticking.
The potato when done should pour
out whole and white and delicious.
BEN >ALAD.-String carefully
some Young and tender beans that
have plenty Of snap about them. In
order 10 string them properly they
should have small Bit of the ends
cut OF. taking the strings with them
then reversed and the operation re-
peated- Break the beans in TWO
and boil in salted water until soft;
pour into 8 colander and allow them
10 cool. then cut an onion very fine
and pour over them = dressing made
OF one cooking-spoonfuI OF oil. two
Of vinegar and some pepper.
CUCUMBER PiCMEs.-Put a. many
cucumbers a. you need 10 I'll your
lar in 4 tub or kettle: throw on q
handful Of salt. pour on sufficient
boiling water 70 a little more than
cover them: when cold drain OF the
water and put on more salt and boil
ing water until il has been done
three times, then place them in
jar. slicing few green peppers, put
ting in between the cucumberz. and
pour on sufficient warm vinegar 70
cover.
>PIcED CUcUNBERS.-For half q
busheI Of small. green fresh cucum-
bers. bring 70 boil six quarts Of
water containing 8 pint Of coarse
salt and pour over the tiny specimens
OF the gourd family. In thirty-six
hours remove from the brine and
drain. after rinsing in fresh water.
To every quart Of vinegar allow two
teaspoOnfuls Of sugar. two teaspoon
fuls OF cinnamon. one Of Glove and.
II you choose half an onion chopped
fine and half Z lemon sliced. Put
the spices in thin bag, and boil
with the onion and lemon in cider
vinegar enough 10 cover the cucum-
bers- for ten minutes. removing the
skum: then simmer the cucumbers
for five minutes or pour the vinegar
boiling hot over them. Remove the
lemon, and spice-bag also. if the
pickles taste Of the spice when put
away In a jar